Spinach Sourdough Waffles
The waffles we make every Sunday. They're healthier than standard waffles because we are sharing them with our infant, but we still find them delicious.
Ingredients
- 1 cup sourdough started
- 1 cup yogurt (or buttermilk)
- A large handful spinach
- 2 eggs
- 1 cup mixed flour whole wheat, buckwheat, almond, flax meal
- 1/4 cup butter
- 1 tsp baking soda
- Juice of one lemon optional
Instructions
- The night before feed the sourdough starter. Leave around one cup for the batter.
- Mix spinach with yogurt and lemon juice in a blender until smooth.
- Add the mixture to the sourdough starter along with eggs and melted butter.
- In a separate bowl mix the flour and baking soda.
- Combine and cook.
Notes
I cook these without measuring in general, doing it by feel. I find nothing has to be exact but these are the measurements I found when purposefully recording the amount I put in.
We began adding the spinach when Yitzchak began Baby-led weaning to increase the iron in the waffles. We don't taste it.
Any mixture of flours can work. I generally throw in some whole wheat, buckwheat, almond, and flax meal to up the nutrition.
For Yitzchak I generally top it with yogurt mixed with peanut butter or tahini and a berry mashed in. I have used mascarpone before as well.